Roasted Veggies in Dijon Mustard Sauce

Instructions

  1. Cut-up radishes (any variety), beets, turnips, peeled kohlrabi, etc all to approximately the same size
  2. Roast with olive oil, finely chopped garlic, salt, pepper and fresh thyme leaves.
  3. Watch and toss veggies periodically to prevent burning and roast evenly.
  4. In ratio of 1 tablespoon to 1 teaspoon, respectively mix melted butter and dijon mustard in a saucepan to blend well.
  5. Add in roasted veggies and toss well to coat.
  6. Remove from heat and sprinkle with roasted finely chopped pecans
  7. Check seasoning & serve.
Side DishesDenise ClontsComment